Flours are being fortified with folic acid – what does it mean for organic?

The UK Government recently introduced legislation requiring millers and flour producers to fortify non-wholemeal wheat flour with folic acid. All such flours must be fortified by the end of 2026. The first are expected to arrive on the market soon.

The mandate was introduced with the aim of improving the diet of pregnant women and with the aim of preventing cases of neural tube defects in children, which can be caused by folic acid deficiency. The mandate applies to both organic and non-organic flours.

Organic standards prohibit fortification – encouraging minimal processing and the use of natural, whole ingredients – except when fortification is mandated by government.

Organic non-wholemeal wheat flours are already fortified with calcium, iron, niacin, and thiamine, on the government’s orders – and they will soon be fortified with folic acid.

In response to the government’s consultation, the Soil Association made clear that we do not support the incoming mandate. The priority instead should be an environment in which healthy diets, based around minimally processed foods, are affordable and available to everyone.

We believe the government has a responsibility to safeguard both public health and the nutritional quality of staple foods. A history of over-refining has led to severe nutritional depletion in bread-making flour (in common with several other everyday foods), and we believe the issue that would be preferably addressed through natural nutrient retention and healthier diets, rather than fortification.

We do recognise however, that in the absence of a cohesive food strategy, and in the context of folic acid deficiencies, fortification of non-wholemeal wheat flour might provide benefit for vulnerable groups. But we don’t see fortification as the ideal long-term solution, so in addition to the mandate, the Soil Association would like to see a clear commitment from government to:

• improve the dietary intake of folic acid in vulnerable groups (e.g. secondary school-age girls) through the consumption of balanced diets containing foods such as dark green leafy veg, citrus fruits, and wholemeal bread
• review the fortification requirement if improvement are shown in dietary intakes of folic acid
• carefully monitor any potential adverse effects
• prevent health claims linked to the fortification of ultra-processed foods

We are pleased that our recommendation that artisanal producers should exempt from mandatory fortification has been accepted – mills producing less than 500 metric tonnes of non-wholemeal common wheat flour per year are not required to add folic acid.

For organic consumers wishing to consume products that are not fortified with folic acid, the options are:

• Wholemeal flours
• Gluten-free flours
• Flour from wheats other than Triticum aestivum (common wheat), such as spelt or durum
• Flours from smaller artisanal millers

To find out more about our promotion of minimally processed foods and healthy diets, please see our ultra-processed food page.